Method

• 1.
  Place orange in a deep saucepan, cover with water and place a small plate on top to keep the orange submerged. Place pan over medium heat and bring to a rapid simmer. Cook for 1 hour or until orange is very soft, topping up water if necessary, then drain, cool completely and quarter.
• 2.
  Preheat oven to 170°C. Grease a 20cm round cake pan and line base and side with baking paper. Place orange in a blender with oil and dates, and whiz until smooth.
• 3.
  Meanwhile, whisk eggs and sugar in a stand mixer until thick and pale. Whisk in orange puree, cloves and almond meal, spread into prepared pan and cook for 1 hour 25 minutes or until top is just firm to the touch (cover with foil if cake browns too quickly). Cool completely in the pan.

• 4.
  For the caramel, place sugar and Marsala in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a simmer and cook for 6 minutes or until thickened. Cool to room temperature, then turn out cake onto a serving plate. Pour caramel over the top, scatter with salt flakes and serve with vanilla gelato.